Directions:
- In a bowl, combine the dry ingredients; cut in butter until mixture resembles fine crumbs. In a small bowl, beat eggs; set aside 1 tablespoon for glaze. In another bowl, combine sour cream, milk and remaining beaten eggs; add apricots. Stir into crumb mixture until the dough clings together.
- Turn onto a lightly floured surface; knead 12-15 times. Divide dough in half. Pat one portion into a 7-in. circle on a greased baking sheet. Combine the brown sugar, oats and butter; sprinkle over dough. Roll out remaining dough into a 7-in. circle; place over filling.
- Brush with reserved egg; sprinkle with additional sugar. Cut into wedges but do not separate. Bake at 400° for 15-20 minutes or until scones are golden brown. Cool slightly; cut again if necessary. Serve warm. Yield: 6 scones.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 675.64 Kcal (2829 kJ) | ||
| Calories from fat | 136.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.15g | 23% | |
|---|---|---|---|
| Cholesterol | 89.9mg | 30% | |
| Sodium | 133.05mg | 6% | |
| Potassium | 469.21mg | 10% | |
| Total Carbs | 120.42g | 40% | |
| Sugars | 18.3g | 73% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 11.65g | 23% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 133.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 250.77 Kcal (1050 kJ) | ||
| Calories from fat | 50.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 23% | |
|---|---|---|---|
| Cholesterol | 33.37mg | 30% | |
| Sodium | 49.38mg | 6% | |
| Potassium | 174.15mg | 10% | |
| Total Carbs | 44.7g | 40% | |
| Sugars | 6.79g | 73% | |
| Dietary Fiber | 0.6g | 6% | |
| Protein | 4.33g | 23% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 7% | |
| Calcium | 49.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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